Soft and chewy, with the perfect amount of sweetness…in just 30 minutes! Trust me….this Sugar Cookie recipe will knock your socks off!
How to Make Sugar Cookies
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 180Ā°C (350Ā°F) fan or 160Ā°C (325Ā°F) gas. Line your baking sheets with parchment paper. Set 2 sticks of unsalted butter on the counter. They’re ready when your finger makes a small indent when it presses the butter. Measure out all other ingredients for this recipe.
Can I Use Frozen Sugar Cookie Dough?
Yes! This recipe is perfect for freezing and baking later!
Step 2: In a medium sized bowl, whisk the flour, baking powder, and salt. Listen….I know you’re skeptical about adding salt when I specifically said “unsalted butter”, but trust me on this….your tastebuds are going to thank you for it.
Step 3: In a large mixing bowl, beat together the semi-soft butter and sugar until they’re light and fluffy (2-3 minutes). I’ve found using an electric mixer with a paddle works best for steps 3 &4.
Step 4: Add the egg, egg yolk, and vanilla to your large mixing bowl and beat well until combined. Once fully combined, slowly add your flour to the mixture while beating.
Step 5: Place the remaining 1/4 cup of sugar in a shallow dish. Using a large 3-Tbsp scoop to measure out 18 round balls. I can hear your skepticism again…yes, it needs to be 3 tablespoons as this allows the balls to flatten slightly, but not too much. Now roll each ball in the sugar, coating it evenly.
Step 6: Place your sugar-coated dough balls 2″ apart on the parchment-lined baking sheet. Slightly flatten them with the bottom of a measuring cup.
Step 7: Bake for 10-12 minutes, until the cookies set and begin to turn a golden brown at the edge.
Step 8: Allow cookies to cool for 5 minutes before transferring them to a wire rack. Decorate as desired and enjoy!
Tweaks
Oh, my….have we got some tasty tweaks for you to try!
- Glaze: After baking, and once cooled, brush the cookies with a simple glaze made of powdered sugar and milk for a sweet finish. Add some food coloring to your glaze for even more customized fun!
- Chocolate: Need a little chocolate? Me too! Try swapping out the granulated sugar with 1.5 cups (300 g) of dark brown sugar and add 1/2 cup (43 g) cocoa powder to the flour & baking powder mixture. The rest of the recipe stays the same š
- Shapes: Change the shape for every season or every big event. Here are some ideas:
- Winter: Snowpeople, Candy Canes, Snow Flakes, Mittens, Stockings, Holiday Tree, Stars
- Spring: Eggs, Flowers, Bunnies, Carrots, Baby Chicks, Butterflies
- Fall: Acorns, Mushrooms, Leaves, Pumpkins
- Super Bowl: Footballs (American style), Helmets, Jersies
- St Patrick’s Day: Clovers, Hats, Gold Coins, Rainbows
- Valentines: Hearts, Lips, X’s, O’s, Envelopes
- Toppings: Instead of rolling your dough in sugar, try rolling it in finely chopped nuts or sprinkles for a different look and taste.
- Mix-ins: Consider adding 1/2 to 1 cup of chocolate chips, chopped nuts, or dried fruit to your batter for extra texture and flavor. Cooking times may change a little depending on what you add.
Storage
Freeze It For Later?
This dough is perfect for freezing! Place the dough balls on a cookie tray, and without flattening them, flash freeze them for about 2-3 hours. Place frozen dough balls in a labeled freezer-bag.
Refrigerate: These cookies can be stored at room temperature in an airtight container for up to 3 days. They’ll last up to 7 days in the refrigerator.
Freeze: While it works better freezing the dough balls prior to cooking, you can also freeze the cookies after baking. Label a freezer-safe baggie, stack the cookies inside, press out as much air as possible, then set them in the freezer drawer or someplace they won’t get crushed.
Reheat: If you’re using frozen dough balls, there’s no need to defrost them. Simply place them on a parchment-covered baking sheet and add about 3-5 extra minutes of baking time.
If you’re reheating cookies that have already been baked, set them on the counter for about 15 minutes, then place them in a microwave and heat in 30-second intervals on low until soft and warm.
There’s nothing quite like warm cookies. Which is why I like to double the recipe and freeze the dough balls. Then, I can bake just a few at a time and enjoy fresh, warm cookies whenever my family wants them.
Freezer-Friendly Sugar Cookie Recipe
18
servings15
minutes10
minutes25
minutesKeeps the screen of your device ON
Ingredients
- Cookie Mix
2.5 cups 312.5 g – Flour (All-purpose)
2 tsp 2 tsp – Baking Powder
3/4 tsp 3/4 tsp – Sea Salt (fine)
2 sticks 2 – Unsalted Butter
1.25 cups 250 g – Granulated Sugar
1 1 – Egg (large)
1 1 – Egg Yolk (no white)
1 tsp 1 tsp – Vanilla Extract
- Rolling
1/4 cup 50 g – Granulated Sugar
Directions
- Preheat & Prep
Preheat oven to 180Ā°C (350Ā°F) fan or 160Ā°C (325Ā°F) gas. Line baking sheets with parchment paper. Set 2 sticks of butter out to soften. Measure out all other ingredients. - Mix Dry Ingredients
Whisk flour, baking powder, and salt in a medium bowl. - Beat Butter & Sugar
Beat semi-soft butter and sugar until light and fluffy (2-3 minutes using an electric mixer with a paddle works best). - Add Remaining Ingredients
Add full egg, egg yolk, and vanilla, and beat until combined. Slowly beat in the flour mixture. - Sugar Coat
Use 3-tbsp scoop to portion out 18 dough balls. Place remaining sugar in shallow plate. Roll dough balls in sugar, coat evenly. - Bake, Cool & Decorate
Place 2″ apart on lined baking tray. Bake for 10-12 mintues at 180Ā°C (350Ā°F) fan or 160Ā°C (325Ā°F) gas, until edges brown. Remove and cool for 5 minutes. Decorate and enjoy!
